These savory shortbreads are exquisite on a cheese tray but they also make a thoughtful hostess gift.
Recipe tags: italian-herb base, moderate difficulty, side, vegetarian, other
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 ⅓ cups | all-purpose flour |
| ⅔ cup | grated Parmesan cheese |
| 2 tbsp | cornstarch |
| 2 tsp | granulated sugar |
| ¼ tsp | black pepper |
| ¾ cup | unsalted butter, softened |
| 1 tbsp | Better Than Bouillon® Italian Herb Base |
| Leaves and sprigs of fresh Italian herbs, such as rosemary, sage and thyme, and parsley |
Directions
In medium bowl, whisk together flour, Parmesan, cornstarch, sugar and pepper until combined.
In large bowl, using electric mixer, beat butter until light and fluffy. Beat in Italian Herb Base until combined. Add flour mixture. Beat until dough comes together.
Divide dough into two portions. Shape each portion into a disc. Wrap each disc in plastic wrap and refrigerate for 30 minutes. 4. Position oven racks in top and bottom third of oven. Preheat oven to 350°F.
Position oven racks in top and bottom third of oven. Preheat oven to 350°F.
One at a time, on lightly floured work surface, roll each dough portion to 1/4-inch thickness. (Alternatively, roll between 2 sheets of parchment paper.) Using 2-inch round or square cookie cutter, cut out shortbread into shapes. Transfer to parchment paper–lined baking sheet, spacing at least 1 inch apart. Reroll scraps as needed.
Place a fresh herb leaf or sprig in center of each cookie, gently pressing to adhere. Chill cookies for 10 minutes before baking.
In batches, bake for 12 to 15 minutes or until golden brown on the bottom and tops are set. Let cool on baking sheet for 5 minutes, then transfer to a rack to cool completely.
Tips: If herbs don’t adhere to dough, brush cookies lightly with water. Store in airtight container for up to 5 days at room temperature or freeze for up to 2 months.
